Pub Date : 2026-01-20DOI: 10.1016/j.foodcont.2026.112004
Qixing Tang , Dong Wei , Longbao Liu , Juan Liao , Leizi Jiao , Yachao Liu , Ke Wang , Runyu Wang , Daming Dong
This study addresses the limitations of traditional chemical methods and the poor generalizability of single near-infrared spectroscopy models by proposing a component-driven approach for universal maize quality assessment. The core of our methodology is a novel workflow in which predicted component contents are used as features for quality classification. First, spectral discrepancies between public and laboratory datasets were mitigated through waveband alignment and selection (1180–1460 nm). Subsequently, after optimizing pre-processing algorithms, we employed models trained on public data to predict the contents of key components (e.g., moisture, fat) in laboratory samples. These predicted component values, rather than the raw spectral data, were then used as inputs to machine learning models for intelligent quality classification. Experimental results showed that the Random Forest (RF) model, utilizing the predicted components and Savitzky-Golay + Baseline Correction (SG + BC) pre-processing, achieved optimal performance with a test set accuracy of 91.88 %. This research provides a novel strategy for non-destructive quality evaluation by fusing cross-source spectral data and multi-component synergy, which significantly enhances the model's generalization capability and practical applicability.
{"title":"Fusing cross-source spectral data and component-driven analysis for maize grain quality detection","authors":"Qixing Tang , Dong Wei , Longbao Liu , Juan Liao , Leizi Jiao , Yachao Liu , Ke Wang , Runyu Wang , Daming Dong","doi":"10.1016/j.foodcont.2026.112004","DOIUrl":"10.1016/j.foodcont.2026.112004","url":null,"abstract":"<div><div>This study addresses the limitations of traditional chemical methods and the poor generalizability of single near-infrared spectroscopy models by proposing a component-driven approach for universal maize quality assessment. The core of our methodology is a novel workflow in which predicted component contents are used as features for quality classification. First, spectral discrepancies between public and laboratory datasets were mitigated through waveband alignment and selection (1180–1460 nm). Subsequently, after optimizing pre-processing algorithms, we employed models trained on public data to predict the contents of key components (e.g., moisture, fat) in laboratory samples. These predicted component values, rather than the raw spectral data, were then used as inputs to machine learning models for intelligent quality classification. Experimental results showed that the Random Forest (RF) model, utilizing the predicted components and Savitzky-Golay + Baseline Correction (SG + BC) pre-processing, achieved optimal performance with a test set accuracy of 91.88 %. This research provides a novel strategy for non-destructive quality evaluation by fusing cross-source spectral data and multi-component synergy, which significantly enhances the model's generalization capability and practical applicability.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112004"},"PeriodicalIF":6.3,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-20DOI: 10.1016/j.foodcont.2026.112003
Yeona Kim , Hyeonwoo Cho , Kun Taek Park
Clostridium perfringens is a widespread pathogen responsible for gastrointestinal diseases in both humans and animals, including foodborne illness. Among its toxinotypes, enterotoxigenic strains harboring the cpe gene are of particular concern due to their role in human infections and environmental persistence. Despite increasing seafood-related outbreaks, data on the prevalence and genomic characteristics of C. perfringens in retail shellfish are limited. Here, we investigated the occurrence, antimicrobial resistance (AMR) profiles, and genetic characteristics of C. perfringens isolated from manila clams and abalones obtained from Korean retail markets. The overall prevalence was 71.0 % (142/200) in manila clams and 64.5 % (129/200) in abalones. Toxinotyping identified type A as predominant (85.6 %), and 12.5 % of isolates carried the cpe gene. The highest level of AMR was observed against tetracycline (43.9 %). Whole-genome sequencing of 30 cpe-positive isolates revealed the presence of 15 virulence genes and 2 AMR determinants, with most strains harboring plasmid-borne IS1151-cpe elements. Phylogenomic analysis demonstrated close genetic relatedness between seafood-derived and human clinical strains, suggesting possible bidirectional transmission between aquatic environments and humans. These findings highlight the role of shellfish as sentinel species for tracking human-derived fecal pollution and emphasize the need for integrated One Health surveillance strategies to monitor the dissemination of AMR and toxigenic C. perfringens across aquatic, environmental, and foodborne pathways.
{"title":"Genomic and one health insights into enterotoxigenic Clostridium perfringens in retail shellfish: Evidence of environmental and zoonotic circulation","authors":"Yeona Kim , Hyeonwoo Cho , Kun Taek Park","doi":"10.1016/j.foodcont.2026.112003","DOIUrl":"10.1016/j.foodcont.2026.112003","url":null,"abstract":"<div><div><em>Clostridium perfringens</em> is a widespread pathogen responsible for gastrointestinal diseases in both humans and animals, including foodborne illness. Among its toxinotypes, enterotoxigenic strains harboring the <em>cpe</em> gene are of particular concern due to their role in human infections and environmental persistence. Despite increasing seafood-related outbreaks, data on the prevalence and genomic characteristics of <em>C. perfringens</em> in retail shellfish are limited. Here, we investigated the occurrence, antimicrobial resistance (AMR) profiles, and genetic characteristics of <em>C. perfringens</em> isolated from manila clams and abalones obtained from Korean retail markets. The overall prevalence was 71.0 % (142/200) in manila clams and 64.5 % (129/200) in abalones. Toxinotyping identified type A as predominant (85.6 %), and 12.5 % of isolates carried the <em>cpe</em> gene. The highest level of AMR was observed against tetracycline (43.9 %). Whole-genome sequencing of 30 <em>cpe</em>-positive isolates revealed the presence of 15 virulence genes and 2 AMR determinants, with most strains harboring plasmid-borne IS<em>1151</em>-<em>cpe</em> elements. Phylogenomic analysis demonstrated close genetic relatedness between seafood-derived and human clinical strains, suggesting possible bidirectional transmission between aquatic environments and humans. These findings highlight the role of shellfish as sentinel species for tracking human-derived fecal pollution and emphasize the need for integrated One Health surveillance strategies to monitor the dissemination of AMR and toxigenic <em>C. perfringens</em> across aquatic, environmental, and foodborne pathways.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112003"},"PeriodicalIF":6.3,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-19DOI: 10.1016/j.foodcont.2026.111988
Xiangyan Zeng, Shuke Liu, Haitao Yu, Laxiang Yang
Aflatoxin B1 (AFB1) contamination in soybean kernels poses a persistent food safety challenge. This study evaluated the coupled ultrasound–ozone (US/O3) process for AFB1 removal from soybean kernels. After 10 min of treatment, the US/O3 process removed 96.2 % of AFB1, far exceeding ozone alone (54.5 %), ultrasound alone (36.9 %), and water washing (18.1 %). Mass balance analysis showed that only 10.4 % of the initial AFB1 remained in the kernels and soaking water after US/O3 treatment, indicating that the process mainly destroyed AFB1 rather than merely transferring it into the liquid phase. A positive, time-dependent synergy factor quantified the cooperative effect between ultrasound and ozone. Electron spin resonance (ESR) spin-trapping combined with radical scavenging experiments identified hydroxyl radicals (HO•) as the dominant oxidants. Identified transformation products suggested an initial attack on the terminal furan ring, followed by extensive hydroxylation, ring opening, dealkylation, and fragmentation to low-molecular-weight phenolic products. ECOSAR predictions showed higher LC50 values for most products than for AFB1, indicating reduced acute toxicity. Fourier transform infrared (FTIR) spectra, color parameters, and lipid oxidation indices indicated negligible changes in soybean composition and quality. Therefore, the US/O3 process offers an efficient, quality-preserving strategy for mitigating AFB1 contamination in soybean kernels.
{"title":"Efficient removal of aflatoxin B1 from soybean kernels by a coupled ultrasound–ozone process: A mechanistic study","authors":"Xiangyan Zeng, Shuke Liu, Haitao Yu, Laxiang Yang","doi":"10.1016/j.foodcont.2026.111988","DOIUrl":"10.1016/j.foodcont.2026.111988","url":null,"abstract":"<div><div>Aflatoxin B1 (AFB1) contamination in soybean kernels poses a persistent food safety challenge. This study evaluated the coupled ultrasound–ozone (US/O<sub>3</sub>) process for AFB1 removal from soybean kernels. After 10 min of treatment, the US/O<sub>3</sub> process removed 96.2 % of AFB1, far exceeding ozone alone (54.5 %), ultrasound alone (36.9 %), and water washing (18.1 %). Mass balance analysis showed that only 10.4 % of the initial AFB1 remained in the kernels and soaking water after US/O<sub>3</sub> treatment, indicating that the process mainly destroyed AFB1 rather than merely transferring it into the liquid phase. A positive, time-dependent synergy factor quantified the cooperative effect between ultrasound and ozone. Electron spin resonance (ESR) spin-trapping combined with radical scavenging experiments identified hydroxyl radicals (HO<sup>•</sup>) as the dominant oxidants. Identified transformation products suggested an initial attack on the terminal furan ring, followed by extensive hydroxylation, ring opening, dealkylation, and fragmentation to low-molecular-weight phenolic products. ECOSAR predictions showed higher LC<sub>50</sub> values for most products than for AFB1, indicating reduced acute toxicity. Fourier transform infrared (FTIR) spectra, color parameters, and lipid oxidation indices indicated negligible changes in soybean composition and quality. Therefore, the US/O<sub>3</sub> process offers an efficient, quality-preserving strategy for mitigating AFB1 contamination in soybean kernels.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111988"},"PeriodicalIF":6.3,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-19DOI: 10.1016/j.foodcont.2026.111998
Rongtian An , Linlin Li , Lijuan Wang , Wenchao Liu , Weiwei Cao , Junliang Chen , Guangyue Ren , Min Zhang , Chung Lim Law , Xu Duan
With the growing consumer demand for enhanced mouthfeel of dried fruits and vegetables, texture has emerged as a key indicator of product quality. However, most existing studies regard texture merely as a final attribute, lacking a systematic exploration of the underlying formation mechanisms. This knowledge gap poses a significant barrier to product innovation and process optimization in the dried fruit and vegetable industry. This review presents a comprehensive overview of current evaluation methods and research progress related to the textural properties of dried fruits and vegetables. Emphasis is placed on the multiscale structural and compositional transformations that occur during drying, driven by coupled heat and mass transfer processes. A multiscale framework is proposed to elucidate the underlying mechanisms across four hierarchical levels: (1) physical state changes and structural shrinkage at the macroscopic level, (2) pore structure evolution at the mesoscopic level, (3) morphological responses at the cellular level, and (4) compositional reorganization at the molecular level. Moreover, this review underscores the existing research gaps at the cellular and molecular levels and outlines potential future directions. For instance, the mechanisms underlying intercellular adhesion loss, domain-specific degradation of polysaccharides (e.g., homogalacturonan, rhamnogalacturonans I and II), and the regulation of endogenous enzymes during drying remain poorly understood. These unresolved issues constrain our ability to design drying protocols that can precisely modulate textural properties.
{"title":"Mechanism of texture formation in dried fruits and vegetables: from macroscopic to the molecular level","authors":"Rongtian An , Linlin Li , Lijuan Wang , Wenchao Liu , Weiwei Cao , Junliang Chen , Guangyue Ren , Min Zhang , Chung Lim Law , Xu Duan","doi":"10.1016/j.foodcont.2026.111998","DOIUrl":"10.1016/j.foodcont.2026.111998","url":null,"abstract":"<div><div>With the growing consumer demand for enhanced mouthfeel of dried fruits and vegetables, texture has emerged as a key indicator of product quality. However, most existing studies regard texture merely as a final attribute, lacking a systematic exploration of the underlying formation mechanisms. This knowledge gap poses a significant barrier to product innovation and process optimization in the dried fruit and vegetable industry. This review presents a comprehensive overview of current evaluation methods and research progress related to the textural properties of dried fruits and vegetables. Emphasis is placed on the multiscale structural and compositional transformations that occur during drying, driven by coupled heat and mass transfer processes. A multiscale framework is proposed to elucidate the underlying mechanisms across four hierarchical levels: (1) physical state changes and structural shrinkage at the macroscopic level, (2) pore structure evolution at the mesoscopic level, (3) morphological responses at the cellular level, and (4) compositional reorganization at the molecular level. Moreover, this review underscores the existing research gaps at the cellular and molecular levels and outlines potential future directions. For instance, the mechanisms underlying intercellular adhesion loss, domain-specific degradation of polysaccharides (e.g., homogalacturonan, rhamnogalacturonans I and II), and the regulation of endogenous enzymes during drying remain poorly understood. These unresolved issues constrain our ability to design drying protocols that can precisely modulate textural properties.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111998"},"PeriodicalIF":6.3,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Repeated freeze-thaw (FT) cycles deteriorate the quality of frozen dough by disrupting the structural integrity of gluten and starch macromolecules. This study systematically investigated the effects of preheating temperatures (45 °C–65 °C) and FT cycles (0–8) on the quality and macromolecular characteristics of non-fermented dough to identify the optimal temperature window and elucidate the underlying mechanisms. The results demonstrated that while all doughs exhibited a degradation in textural and rheological properties with increasing FT cycles, a distinct temperature-dependent effect was evident. Preheating at 50 °C–55 °C proved more effective in mitigating dough degradation, outperforming treatment at 45 °C, whereas treatments at 60 °C and 65 °C resulted in significant quality loss. The enhancement mechanism was primarily attributed to the optimal preheating (50 °C–55 °C), which reinforced the gluten network by promoting disulfide bond formation, evidenced at the initial state (FT-0) by increased glutenin macropolymer (GMP) content and decreased free sulfhydryl (-SH) levels compared to the control. This reinforced matrix restricted water mobility and physically hindered starch recrystallization during FT cycles. This research elucidates the temperature-dependent mechanism by which moderate thermal pretreatment enhances the FT stability of non-fermented dough, establishing a clear structure-function relationship for gluten and starch macromolecules. Moreover, it provides a scientific basis for innovative strategies aimed at improving frozen dough quality and facilitating the development of new frozen flour products.
{"title":"Temperature-dependent effects of preheating on the freeze-thaw stability of non-fermented dough: Multi-scale structural changes in gluten and starch","authors":"Yingman Xie, Haimeng Zhu, Zihaocheng Wang, Qinxiu Chen, Xiangwei Chen, Hongfei Fu, Yequn Wang, Zhenna Zhang, Yunyang Wang","doi":"10.1016/j.foodcont.2026.111993","DOIUrl":"10.1016/j.foodcont.2026.111993","url":null,"abstract":"<div><div>Repeated freeze-thaw (FT) cycles deteriorate the quality of frozen dough by disrupting the structural integrity of gluten and starch macromolecules. This study systematically investigated the effects of preheating temperatures (45 °C–65 °C) and FT cycles (0–8) on the quality and macromolecular characteristics of non-fermented dough to identify the optimal temperature window and elucidate the underlying mechanisms. The results demonstrated that while all doughs exhibited a degradation in textural and rheological properties with increasing FT cycles, a distinct temperature-dependent effect was evident. Preheating at 50 °C–55 °C proved more effective in mitigating dough degradation, outperforming treatment at 45 °C, whereas treatments at 60 °C and 65 °C resulted in significant quality loss. The enhancement mechanism was primarily attributed to the optimal preheating (50 °C–55 °C), which reinforced the gluten network by promoting disulfide bond formation, evidenced at the initial state (FT-0) by increased glutenin macropolymer (GMP) content and decreased free sulfhydryl (-SH) levels compared to the control. This reinforced matrix restricted water mobility and physically hindered starch recrystallization during FT cycles. This research elucidates the temperature-dependent mechanism by which moderate thermal pretreatment enhances the FT stability of non-fermented dough, establishing a clear structure-function relationship for gluten and starch macromolecules. Moreover, it provides a scientific basis for innovative strategies aimed at improving frozen dough quality and facilitating the development of new frozen flour products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111993"},"PeriodicalIF":6.3,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-19DOI: 10.1016/j.foodcont.2026.111989
Huajuan Wang , Yi Liu , Yang Yi , Ting Min , Hongxun Wang , Liang Ke , Wenhao Hu , Changqing Hang , Zhiyong Song , Min Zhou
Given the substantial food waste occurring throughout the supply chain, the critical role of food packaging is increasingly evident. Nevertheless, contemporary food packaging largely depends on physical barriers, which fail to provide continuous protection or adapt to changes in the packaging environment. Active packaging has emerged as a promising solution, offering enduring protection to food by controlled, on-demand release of functional agents. This protective approach demonstrates considerable promise not only in extending the shelf life of products but also in elevating food safety standards and alleviating losses resulting from spoilage. Active packaging technology incorporates key functionalities, notably antimicrobial, antioxidant, and food freshness monitoring capabilities. Furthermore, extensive research into how various packaging materials respond to environmental stimuli is crucial for developing precise and effective food preservation strategies. Hence, this paper provides an overview of recent developments in active packaging, focusing on the types of functional additives typically incorporated, various release mechanisms based on specific stimuli, endogenous (such as pH, humidity, etc.), exogenous (such as light, temperature), or multiple stimuli (humidity and pH, pH and temperature, etc.). It further discusses the challenges confronting active packaging systems, such as material stability, reliability, and safety issues, while also projecting future trends. The aim is to offer valuable insights for developing more efficient, intelligent, and multifunctional active food packaging, thereby effectively extending the shelf life of food and reducing food waste.
{"title":"Advances in active packaging for enhanced food safety: Insights into functional additives, response strategies and applications","authors":"Huajuan Wang , Yi Liu , Yang Yi , Ting Min , Hongxun Wang , Liang Ke , Wenhao Hu , Changqing Hang , Zhiyong Song , Min Zhou","doi":"10.1016/j.foodcont.2026.111989","DOIUrl":"10.1016/j.foodcont.2026.111989","url":null,"abstract":"<div><div>Given the substantial food waste occurring throughout the supply chain, the critical role of food packaging is increasingly evident. Nevertheless, contemporary food packaging largely depends on physical barriers, which fail to provide continuous protection or adapt to changes in the packaging environment. Active packaging has emerged as a promising solution, offering enduring protection to food by controlled, on-demand release of functional agents. This protective approach demonstrates considerable promise not only in extending the shelf life of products but also in elevating food safety standards and alleviating losses resulting from spoilage. Active packaging technology incorporates key functionalities, notably antimicrobial, antioxidant, and food freshness monitoring capabilities. Furthermore, extensive research into how various packaging materials respond to environmental stimuli is crucial for developing precise and effective food preservation strategies. Hence, this paper provides an overview of recent developments in active packaging, focusing on the types of functional additives typically incorporated, various release mechanisms based on specific stimuli, endogenous (such as pH, humidity, etc.), exogenous (such as light, temperature), or multiple stimuli (humidity and pH, pH and temperature, etc.). It further discusses the challenges confronting active packaging systems, such as material stability, reliability, and safety issues, while also projecting future trends. The aim is to offer valuable insights for developing more efficient, intelligent, and multifunctional active food packaging, thereby effectively extending the shelf life of food and reducing food waste.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111989"},"PeriodicalIF":6.3,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-19DOI: 10.1016/j.foodcont.2026.111992
Jiaqi Tan , Xin Du , Haijing Li , Ying Li , Quanyu Zhang , Xiufang Xia , Yujuan Xu
Livestock and its prepared dishes (LPDs) have gradually become a new highlight in the meat consumption market with the rapid development of new catering methods in recent years. However, quality deterioration is inevitable during processing, storage, transportation, and packaging. Nowadays, consumers demand healthier and higher quality meat dishes compared to previous demands. Exploring the factors affecting the quality of LPDs, analyzing the mechanisms of quality deterioration, and finding strategies to improve their quality are crucial for growing market consumption. This paper's main objectives are as follows: 1) review the quality evaluation of livestock (color, tenderness, flavor, and water holding capacity); 2) discuss the reasons and mechanisms for the quality formation of LPDs; 3) comprehensively summarize the physical, chemical, and biological methods for improving their quality; 4) systematically review the challenges and prospects currently faced by LPDs industry. The findings can provide new ideas for the standardization, safety, nutrition, and intelligence of LPDs, as well as the reference for innovation and sustainable development of the prepared dishes industry.
{"title":"Insights into quality evaluation, factors, deterioration mechanisms, and improving strategies of livestock and its prepared dishes: An updated overview","authors":"Jiaqi Tan , Xin Du , Haijing Li , Ying Li , Quanyu Zhang , Xiufang Xia , Yujuan Xu","doi":"10.1016/j.foodcont.2026.111992","DOIUrl":"10.1016/j.foodcont.2026.111992","url":null,"abstract":"<div><div>Livestock and its prepared dishes (LPDs) have gradually become a new highlight in the meat consumption market with the rapid development of new catering methods in recent years. However, quality deterioration is inevitable during processing, storage, transportation, and packaging. Nowadays, consumers demand healthier and higher quality meat dishes compared to previous demands. Exploring the factors affecting the quality of LPDs, analyzing the mechanisms of quality deterioration, and finding strategies to improve their quality are crucial for growing market consumption. This paper's main objectives are as follows: 1) review the quality evaluation of livestock (color, tenderness, flavor, and water holding capacity); 2) discuss the reasons and mechanisms for the quality formation of LPDs; 3) comprehensively summarize the physical, chemical, and biological methods for improving their quality; 4) systematically review the challenges and prospects currently faced by LPDs industry. The findings can provide new ideas for the standardization, safety, nutrition, and intelligence of LPDs, as well as the reference for innovation and sustainable development of the prepared dishes industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111992"},"PeriodicalIF":6.3,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-16DOI: 10.1016/j.foodcont.2026.111976
Li Zhou , Qingyang Zhang , Jin Zhang , Jinglun Zhou , Xinya Huang , Zhengting Zhu , Siya Zhao , Meiyu Zheng , Yong Yang , Shu Wang , Bin Li , Sihong Zhang , Dongping He , Zhigang Hu , Fenfen Lei
Sesame oil, esteemed for its robust aroma and high content of unsaturated fatty acids and micronutrients, depends predominantly on seed roasting to develop its characteristic flavor. However, this high-temperature process is associated with the risk of generating hazardous compounds, including benzo [a]pyrene (BaP), 3-monochloropropane-1,2-diol esters (3-MCPDE), and glycidyl esters (GEs), which have raised increasing regulatory concerns worldwide. In this study, an integrated approach was employed, encompassing sample morphology, physicochemical properties, levels of hazardous substances, and flavor profiles, to systematically investigate the influence of roasting conditions (180–260 °C for 10–40 min) on the quality, safety, and flavor of hot-water-substitution-extracted sesame oil. Results revealed that roasting induced significant microstructural degradation in the sesame seeds, darkened the oil color, and lowered the acid value, while the peroxide value was increased. Importantly, the concentrations of BaP, 3-MCPDE, and GEs exhibited a pronounced rise when roasting temperature exceeded 220 °C, establishing this threshold as a critical control point for process safety. The relative contents of polyunsaturated fatty acids, such as linoleic and linolenic acid, were slightly reduced under intensified roasting. In parallel, a concomitant increase in key volatile compounds was confirmed by electronic-nose analysis, with short-chain alkanes, aldehydes, and alcohols identified as the principal volatile substances. It was concluded that roasting conditions must be meticulously optimized to balance flavor development against the formation of processing contaminants and the degradation of nutritional components. These findings provide a crucial theoretical foundation for refining industrial sesame-oil production and for establishing science-based criteria in market quality supervision and regulatory standards.
{"title":"Correlation study between sesame seeds roasting conditions and the physicochemical characteristics, hazardous substances levels, and volatile substances profile of hot-water-substitution extracted flavor sesame (Sesamum indicum L.) oil","authors":"Li Zhou , Qingyang Zhang , Jin Zhang , Jinglun Zhou , Xinya Huang , Zhengting Zhu , Siya Zhao , Meiyu Zheng , Yong Yang , Shu Wang , Bin Li , Sihong Zhang , Dongping He , Zhigang Hu , Fenfen Lei","doi":"10.1016/j.foodcont.2026.111976","DOIUrl":"10.1016/j.foodcont.2026.111976","url":null,"abstract":"<div><div>Sesame oil, esteemed for its robust aroma and high content of unsaturated fatty acids and micronutrients, depends predominantly on seed roasting to develop its characteristic flavor. However, this high-temperature process is associated with the risk of generating hazardous compounds, including benzo [a]pyrene (BaP), 3-monochloropropane-1,2-diol esters (3-MCPDE), and glycidyl esters (GEs), which have raised increasing regulatory concerns worldwide. In this study, an integrated approach was employed, encompassing sample morphology, physicochemical properties, levels of hazardous substances, and flavor profiles, to systematically investigate the influence of roasting conditions (180–260 °C for 10–40 min) on the quality, safety, and flavor of hot-water-substitution-extracted sesame oil. Results revealed that roasting induced significant microstructural degradation in the sesame seeds, darkened the oil color, and lowered the acid value, while the peroxide value was increased. Importantly, the concentrations of BaP, 3-MCPDE, and GEs exhibited a pronounced rise when roasting temperature exceeded 220 °C, establishing this threshold as a critical control point for process safety. The relative contents of polyunsaturated fatty acids, such as linoleic and linolenic acid, were slightly reduced under intensified roasting. In parallel, a concomitant increase in key volatile compounds was confirmed by electronic-nose analysis, with short-chain alkanes, aldehydes, and alcohols identified as the principal volatile substances. It was concluded that roasting conditions must be meticulously optimized to balance flavor development against the formation of processing contaminants and the degradation of nutritional components. These findings provide a crucial theoretical foundation for refining industrial sesame-oil production and for establishing science-based criteria in market quality supervision and regulatory standards.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111976"},"PeriodicalIF":6.3,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-14DOI: 10.1016/j.foodcont.2026.111974
Lydia Ait Said , Jean-Philippe Langlois , Laurie Sanschagrin , Éric Jubinville , Valérie Goulet-Beaulieu , Julie Jean
Fish and seafood processing faces persistent microbial contamination issues, due largely to biofilm formation on equipment and product contact surfaces, despite sanitation procedures. In this study, the bacterial diversity found on production lines processing shrimp, smoked salmon (artisanal and industrial-scale), snow crab and lobster was evaluated in terms of biofilm-forming ability and resistance to two conventional and two alternative disinfection treatments.
From a total of 105 surfaces sampled after sanitation, 472 bacterial isolates were obtained, representing 53 genera, primarily Pseudomonas, Aeromonas, and Acinetobacter. While most isolates produced weak biofilms, moderate to strong biofilm producers were mainly Pseudomonas (43 %), Aeromonas (22 %), and Acinetobacter (10 %).
Nine representative isolates were tested against peracetic acid. Peracetic acid (100 ppm) reduced viable counts by > 3 log cfu/mL in four isolates, although two showed marked resistance (<1 log reduction). Sodium hypochlorite (70 ppm) was effective against five isolates, while one was resistant. Reuterin (258 mM) proved ineffective against all isolates, whereas pulsed light (11.52 J/cm2) achieved reduction greater than 3 log for most strains.
These results highlight the persistence of biofilm-forming bacteria after sanitation and demonstrate that resistance varies across genera and treatments. In particular, Pseudomonas and Acinetobacter emerge as key genera capable of withstanding conventional disinfectants, emphasizing the need to optimize both chemical and non-chemical disinfection strategies to improve hygiene in seafood processing.
{"title":"Biofilm-forming capability and susceptibility to disinfectants among bacterial isolates from seafood processing in Québec","authors":"Lydia Ait Said , Jean-Philippe Langlois , Laurie Sanschagrin , Éric Jubinville , Valérie Goulet-Beaulieu , Julie Jean","doi":"10.1016/j.foodcont.2026.111974","DOIUrl":"10.1016/j.foodcont.2026.111974","url":null,"abstract":"<div><div>Fish and seafood processing faces persistent microbial contamination issues, due largely to biofilm formation on equipment and product contact surfaces, despite sanitation procedures. In this study, the bacterial diversity found on production lines processing shrimp, smoked salmon (artisanal and industrial-scale), snow crab and lobster was evaluated in terms of biofilm-forming ability and resistance to two conventional and two alternative disinfection treatments.</div><div>From a total of 105 surfaces sampled after sanitation, 472 bacterial isolates were obtained, representing 53 genera, primarily <em>Pseudomonas</em>, <em>Aeromonas</em>, and <em>Acinetobacter</em>. While most isolates produced weak biofilms, moderate to strong biofilm producers were mainly <em>Pseudomonas</em> (43 %), <em>Aeromonas</em> (22 %), and <em>Acinetobacter</em> (10 %).</div><div>Nine representative isolates were tested against peracetic acid. Peracetic acid (100 ppm) reduced viable counts by > 3 log cfu/mL in four isolates, although two showed marked resistance (<1 log reduction). Sodium hypochlorite (70 ppm) was effective against five isolates, while one was resistant. Reuterin (258 mM) proved ineffective against all isolates, whereas pulsed light (11.52 J/cm<sup>2</sup>) achieved reduction greater than 3 log for most strains.</div><div>These results highlight the persistence of biofilm-forming bacteria after sanitation and demonstrate that resistance varies across genera and treatments. In particular, <em>Pseudomonas</em> and <em>Acinetobacter</em> emerge as key genera capable of withstanding conventional disinfectants, emphasizing the need to optimize both chemical and non-chemical disinfection strategies to improve hygiene in seafood processing.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111974"},"PeriodicalIF":6.3,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-14DOI: 10.1016/j.foodcont.2026.111972
Yiting Duan , Weidong Su , Xinru Deng , Chongyang Liu , Qi Li , Yuan Gao , Xiuzhu Yu
Oxidized triacylglycerols (OxTGs) formed during frying degrade oil quality and raise safety concerns. To resolve oxygen provenance under frying-like conditions, a dual hydrogen–oxygen stable-isotope tracing design (D2O, H218O, 18O2) was applied to triolein heated at 180 °C for 0–4 h under 3 atm: natural air (NA) + H2O, synthetic air (SA)–16O2 + H218O, and SA–18O2 + D2O. Diagnostic fragment ions revealed five triacylglycerols and eight OxTGs dominated by hydroperoxide (–OOH) and hydroxyl (–OH) functionalities, while isotopologue ratios (M+1–M+4)/M quantified label incorporation. Pronounced enrichment occurred only under SA–18O2 + D2O, particularly for hydroxylated OxTGs; ratios remained comparatively stable in NA + H2O and SA–16O2 + H218O, consistent with water acting primarily as a kinetic modulator of hydroperoxide turnover and interfacial processes rather than as a direct oxygen donor to OxTGs.The labeling pattern demonstrates that oxygen incorporated into OxTGs derives primarily from molecular oxygen (O2). Mechanistically grounded process controls that limit oxygen availability—such as vacuum or otherwise deaerated frying—are therefore expected to suppress OxTG formation. For decision-ready surveillance and oil-turnover management, an integrated indicator panel is recommended, combining total polar compounds (TPC), sentinel glycerol-core aldehydes (e.g., 9-oxo/10-oxo species), and representative –OOH/–OH OxTGs. Collectively, these findings clarify OxTG formation pathways and provide a practicable basis for risk-informed quality and safety control of frying oils.
{"title":"Dual H–O isotope tracing of oxidized triacylglycerols in triolein (180°C): mechanisms and control-oriented monitoring indicators","authors":"Yiting Duan , Weidong Su , Xinru Deng , Chongyang Liu , Qi Li , Yuan Gao , Xiuzhu Yu","doi":"10.1016/j.foodcont.2026.111972","DOIUrl":"10.1016/j.foodcont.2026.111972","url":null,"abstract":"<div><div>Oxidized triacylglycerols (OxTGs) formed during frying degrade oil quality and raise safety concerns. To resolve oxygen provenance under frying-like conditions, a dual hydrogen–oxygen stable-isotope tracing design (D<sub>2</sub>O, H<sub>2</sub><sup>18</sup>O, <sup>18</sup>O<sub>2</sub>) was applied to triolein heated at 180 °C for 0–4 h under 3 atm: natural air (NA) + H<sub>2</sub>O, synthetic air (SA)–<sup>16</sup>O<sub>2</sub> + H<sub>2</sub><sup>18</sup>O, and SA–<sup>18</sup>O<sub>2</sub> + D<sub>2</sub>O. Diagnostic fragment ions revealed five triacylglycerols and eight OxTGs dominated by hydroperoxide (–OOH) and hydroxyl (–OH) functionalities, while isotopologue ratios (M+1–M+4)/M quantified label incorporation. Pronounced enrichment occurred only under SA–<sup>18</sup>O<sub>2</sub> + D<sub>2</sub>O, particularly for hydroxylated OxTGs; ratios remained comparatively stable in NA + H<sub>2</sub>O and SA–<sup>16</sup>O<sub>2</sub> + H<sub>2</sub><sup>18</sup>O, consistent with water acting primarily as a kinetic modulator of hydroperoxide turnover and interfacial processes rather than as a direct oxygen donor to OxTGs.The labeling pattern demonstrates that oxygen incorporated into OxTGs derives primarily from molecular oxygen (O<sub>2</sub>). Mechanistically grounded process controls that limit oxygen availability—such as vacuum or otherwise deaerated frying—are therefore expected to suppress OxTG formation. For decision-ready surveillance and oil-turnover management, an integrated indicator panel is recommended, combining total polar compounds (TPC), sentinel glycerol-core aldehydes (e.g., 9-oxo/10-oxo species), and representative –OOH/–OH OxTGs. Collectively, these findings clarify OxTG formation pathways and provide a practicable basis for risk-informed quality and safety control of frying oils.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111972"},"PeriodicalIF":6.3,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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